Read Colette's original post for more information about this recipe.
Check out Colette Martin at Learning To Eat Allergy-Free.
Follow Colette on Twitter, Facebook and Pinterest.
Preorder a copy of Colette's new book: Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts to be released by The Experiment in June 2012.
A ripe avocado will have a dark brown/green skin that yields just a little under pressure. Place your thumb on the top of the avocado and it should have a slight give. Really soft avocados have an unpalatable flavour and the brown discolouration indicates the presence of free radicals. I always buy my avocados rock hard so that I can control the ripening process on my bench top. Then I can check them every day and get them “just right”. I buy rock hard avocados every day and have a rotation so that I have at least one that is perfect for consumption every day! To slow down the ripening process place the avocados in the fridge once they are ripe and they should keep for a few days.